Pumpkin Cookies with Frosting

Photo by Martha H.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Cookies:

  • 2

    cups butter, softened

  • 2

    cups granulated sugar

  • 2

    teaspoons baking powder

  • 2

    teaspoons baking soda

  • 1

    teaspoon salt

  • 1

    teaspoon ground cinnamon

  • 1

    teaspoon ground nutmeg

  • 2

    eggs

  • 2

    teaspoons vanilla

  • 1

    15-ounce can pumpkin

  • 4

    cups all-purpose flour

  • Frosting:

  • 1/2

    cup butter

  • 1/2

    cup packed brown sugar

  • 1/4

    cup milk

  • 1

    teaspoon vanilla

  • 3 to 4

    cups powdered sugar (add until desired consistency/firmness)

  • ground cinnamon sprinkled on top (optional)

Directions

Preheat oven to 350 degrees. In a large bowl beat the 2 cups of butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar, baking powder,baking soda,salt,the 1 teaspoon cinnamon,and the nutmeg. Beat until combined. Beat in the eggs and 2 teaspoons of vanilla until combined. Beat in pumpkin. Beat in as much of the four as you can with the mixer. Stir in remaining flour with a wooden spoon. Drop dough by heaping teaspoons 2 inches apart on ungreased cookie sheets. Bake for 10 to 12 minutes or until tops are set. Transfer to wire racks to cool. For frosting: In a small saucepan heat the 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 teaspoon of vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies. Sprinkle with additional cinnamon if desired.

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